Round

Round

This is the hip and hind leg of the animal. About the same size as the chuck primal, but leaner. Like the chuck, muscles from this primal do a lot of work moving the animal around and develop a lot of connective tissue.

The round is divided into the top and bottom round -- bottom round is on the outside of the musculature, nearer the skin, and gives the rump roast, Manhattan roast, and eye round steak among others. The top round is on the inside of the primal, further from the hide, and gives us cuts like the inside round, the minute steak, and the round tip steak.